Sophora Japonica Pork Buns

Sophora Japonica Pork Buns

1. Soak the dried Sophora japonica in warm water for 5-6 hours in advance to completely soften the dried Sophora japonica. Then pinch the moisture.

2. Cut the pork belly into small pieces, add 5 grams of salt, soy sauce, meat tenderizer, oil consumption, minced ginger, 20 grams of vegetable oil, and marinate for 30 minutes. Sophora japonica is a kind of dried vegetable. Adding some fat to the pork belly will taste more fragrant. Adding some vegetable oil when marinating the meat can also play a good role in tenderizing meat. The meat for steamed buns is better than minced meat. .

3. Saute the minced ginger with a little oil in the bottom of the pot.

4. Pour in the marinated meat and stir fry until cooked.

5. Stir fry with Sophora japonica

6. Add the remaining 15 grams of salt and 20 grams of chili oil and stir fry for 2 minutes or so. Take the fried pieces of Sophora japonica out of the pot.

7. Put the meat pieces of Sophora japonica to cool naturally, add chopped leeks, add 10 grams of sesame oil and stir well.

8. Warm water to melt the yeast, the water temperature should be around 35-38 degrees. If the water temperature is too high, the yeast will be scalded to death.

9. Slowly pour the yeast water into the flour. Do not pour all the water in at once. Add it while stirring. Then knead the dough until it is smooth and cover the lid to let the dough rise.

10. In the hot summer, the dough will be fermented in about an hour. In winter, the room temperature is lower. If you have an oven at home, you can put the dough in the oven to ferment.

11. The fermented dough is peeled, and the inside is honeycomb.

12. Sprinkle a little dry flour on the panel, take out the dough and continue to knead to expel the air in the dough. Take one third of the dough and knead it into strips.

13. Cut the strips of dough into small dough pieces.

14. Knead the noodles for a while and roll them into buns. It is not recommended that you cut into the dough and roll it directly into a bun skin. The bun skin that is rolled out after a few kneadings is more flexible.

15. Pack the right amount of bun stuffing.

16. Close your mouth.

17. Don't steam the finished buns immediately. Let the buns stand for 20 minutes for the second fermentation. This is one of the most critical steps to make steamed buns tender.

18. Brush a little vegetable oil on the steamer to prevent sticking, put in the buns, and steam on the pot for 25 minutes. Bring to a high heat, let the air in the pot continue to heat for 7-8 minutes, then change to low heat and continue to steam for 17-8 minutes. After turning off the heat, do not remove the lid immediately, let the buns continue to simmer in the pot for 3 minutes, and then open the lid of the pot. If you remove the lid immediately after turning off the heat, the white, plump and soft bun skin will immediately collapse and become dead.

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